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The arrival of Holi in 2026 brings with it the familiar scent of blooming flowers, the anticipation of playful water fights, and the undeniable urge to indulge in festive treats. In Indian households, food is the silent protagonist of every celebration. While the classic gujiya and thandai remain timeless favourites, there is a growing desire to experiment with ingredients that offer both luxury and a hint of health. This year, the focus shifts toward premium nuts like American pistachios and pecans, which lend a sophisticated crunch and rich flavour to our beloved snacks. Three of India’s most celebrated culinary voices have come together to reimagine the Holi platter. Whether you are hosting a grand terrace party or a quiet family lunch, these recipes by Chef Ajay Chopra, Chef Neha Deepak Shah, and Shivesh Bhatia offer a perfect blend of spicy, sweet, and creamy notes.
A Creamy Masterpiece: Pista Tres Leches By Chef Ajay Chopra
Chef Ajay Chopra, representing American Pistachio Growers, offers a clever twist on the classic Latin American dessert. Tres Leches traditionally involves a sponge cake soaked in three types of milk. However, this version uses bread slices to make it accessible for home cooks without compromising on the decadent mouthfeel.
Image credit: Chef Ajay Chopra
Ingredients for Pista Tres Leches
• Bread slices: 6 (edges trimmed)
• Butter: 2 tablespoons
• Sugar: 2 tablespoons
• American Pistachios (blanched and peeled): Half a cup
• Milk: 1.5 cups
• Fresh cream: 1 cup
• Condensed milk: Half a cup
The Method of Preparation
Begin by preparing the bread base. Apply butter and sprinkle a bit of sugar on the bread slices, then toast them until they achieve a golden, slightly crisp texture. This ensures the bread holds its structure once the liquid is added.
For the pistachio element, blend the blanched and peeled pistachios with a small amount of milk and cream until you have a vibrant, smooth paste. In a separate pan, combine equal parts of milk, condensed milk, and fresh cream. Incorporate two tablespoons of your prepared pistachio paste into this liquid mixture and let it boil for about two to three minutes. This allows the flavours to meld beautifully.
To assemble, dip each toasted bread slice into the hot milk mixture and arrange them in a serving dish. Spread a layer of the remaining pistachio cream between the slices, repeating this for two or three layers. Pour any remaining milk mixture over the top. The final step is crucial: refrigerate the dish for at least thirty minutes. Serving it cold allows the bread to fully absorb the pistachio-infused milk, resulting in a melt-in-the-mouth experience that is perfect after a long day of playing with colours.
A Spicy Kick: Paneer Thecha Tikkis By Chef Neha Deepak Shah
If your Holi party needs a savoury counterpoint to all the sweets, Chef Neha Deepak Shah presents a recipe on behalf of American Pecans that celebrates the bold flavours of Maharashtra. The thecha, a fiery green chilli and garlic condiment, is elevated here with the addition of American pecans, providing a unique earthiness.
Image credit: Chef Neha Deepak Shah
Ingredients for Paneer Thecha Tikkis
• Green chillies: 6 to 7
• Garlic cloves: 8 to 10
• Coarse salt: To taste
• American Pecans: Quarter cup
• Coriander and coriander stems: A generous handful
• Lime juice: From half a lime
• Paneer: 200 grams
• Oil: For shallow frying
The Method of Preparation
The soul of this dish lies in the charred flavour of the vegetables. Start by dry roasting the green chillies, garlic cloves, and coarse salt on a pan until they show slight char marks. Set these aside to cool. In the same pan, roast the American pecans until they are fragrant. Once cooled, crush the pecans coarsely to maintain a bit of bite.
Using a mortar and pestle, or a mixer if you prefer a quicker route, pound the roasted chillies, garlic, and coriander. Adding the coriander stems is a professional secret as they carry intense flavour. Mix in the lime juice and then fold in the crushed pecans.
In a large mixing bowl, crumble the paneer and combine it thoroughly with your prepared thecha. Shape the mixture into small, even tikkis. Heat a small amount of oil in a pan and shallow fry the tikkis until they are golden brown on both sides. These are best served hot, accompanied by a cooling bowl of curd or a zesty mint chutney to balance the heat of the chillies.
Modern Indulgence: Pistachio Chocolate Cups By Shivesh Bhatia
For the younger crowd or those who simply cannot resist the combination of chocolate and nuts, Shivesh Bhatia’s Pistachio Chocolate Cups are a visual and textural delight. These no-bake treats are elegant and easy to distribute during a busy party.
Image credit: Shivesh Bhatia
Ingredients for the Chocolate Base
• Milk chocolate: 1 and a quarter cups
• Cream: Half a cup
• Digestive biscuits: 18 pieces
• Pistachios: One-third of a cup
• Cocoa powder: Half a tablespoon
Ingredients for the Filling
• Pistachio paste: 3 tablespoons
• Melted milk chocolate: 3 tablespoons
The Method of Preparation
The process begins with a silky ganache. Chop the milk chocolate into small pieces and pour hot cream over it, stirring until smooth. In a food processor, grind the digestive biscuits, pistachios, and cocoa powder into a fine crumb. Fold this dry mixture into the ganache until well combined.
Let the mixture rest in the refrigerator for about fifteen minutes so it becomes firm enough to handle. Once cooled, roll the mixture into smooth balls and coat them with finely chopped pistachios for an extra layer of crunch. Place these balls on a tray and use your thumb or a small spoon to create an indent in the centre of each.
To finish, fill the indent with a dollop of pistachio paste and a drizzle of melted milk chocolate. These cups offer a sophisticated profile, where the saltiness of the pistachios perfectly offsets the sweetness of the milk chocolate.
